Vanilla Pudding

1. Whisk the sugar, cornstarch, and salt together in a saucepan.
2. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
3. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolk.
4. Once the pudding on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
5. Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
6. Remove the pudding from the heat and whisk in the vanilla.
7. Transfer pudding to a small heat safe dish and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Whipped Cream

1. Once your pudding is chilled, combine the heavy cream and sugar in a medium sized bowl.
2. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.
3. Remove the plastic wrap from the fridge and use the back of a spoon to smooth out the top. Top with a dollop of whipped cream. Enjoy!